August 23, 2010 no comments
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Wow, there are some recipes that are time consuming and then there are some recipes that are just plain: ridiculous! This was one of them – I think they took about 2 hours from start to finish. That will turn you all off of them – and I don’t blame you. At least you have a warning, I had no idea! On top of that Steve doesn’t really like Pot Stickers to begin with :( They were really good, but I don’t imagine making them much to often in the future. My suggestion would be for you to buy them from Sam’s club – they’ve got a great frozen variety of these :)

Source: Judie Byrd’s Kitchen

24 wonton wrappers
2 tbsp. vegetable oil, divided
1 small head of cabbage, thinly sliced
1 medium onion, thinly sliced
1 c/ diced mushrooms
1/4 c. green bell pepper, diced
1 tbsp. fresh ginger, minced
1 c. bean sprouts, chopped
1 c. carrots, shredded
1 c. green onions, sliced

Dipping sauce:
1/3 c. soy sauce
1/3 c. rice wine vinegar
1/3 c. green onion, sliced
1 tsp. honey
1 tsp. sesame oil

In a large skillet or saute pan, heat 1 tbsp. vegetable oil. Add onion, mushrooms, bell pepper and ginger and saute 2 minutes. Add cabbage, carrots, and green onions and saute until all vegetables are soft. Place mixture in a colander to drain and cool. When mixture is cool, add sesame oil. Season with salt and pepper. Place a tbsp. of the vegetable mixture in one won ton skin, fold over and seal with a wet fork. Heat a non-stick skillet over medium-high heat. Generously coat pan with oil and add dumplings in a single layer seam sides up. Cook until bottom of dumplings get brown. Remove to a plate and add more dumplings until all are browned. Return all dumplings to the pan, squeezing them in and and 1/4 inch of wter to the pan. Cover and let dumplings steam 5 minutes. Remove lid and cook until all water is evaporated and bottoms get crispy again and stick to the pan. Serve with dipping sauce.

Dipping sauce:
Stir together soy sauce, rice wine vinegar, sliced green onion, honey and sesame oil.

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